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Chocolate Pound Cake

3 Cups Flour
1/2 teas. Salt
1 teas. Watkins Baking Powder
1 Cup Butter
1/2 Cup Shortening
3 Cups Sugar
5 Eggs
2 teas. Watkins Vanilla, Original Double-Strength
1/2 Cup Watkins Baking Cocoa
1 Cup Milk
Powdered Sugar

Heat oven to 325. Grease and flour bundt pan. Sift flour, salt and baking powder together; set aside. Cream butter, shortening and sugar until fluffy. Add eggs, Watkins Vanilla and cocoa; beat until smooth. Add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix well. Remove 2 cups batter and make cupcakes. (Bake the cupcakes while cake is baking but bake them only about 20 minutes or until done) Pour remainder of batter into prepared Bundt pan. Bake in preheated oven at least 1 hour or until done. Let cake stand in pan for about 30 minutes; then invert onto wire rack. Powdered sugar may be sifted on top just before serving. (Sugar turns brown if put on in advance.) This cake is even better 1 or 2 days after it is made, as it becomes more moist. Freezes well.

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